Now, we know that everyone has their own take on chili, the slow-cooked Mexican staple; The VIU Students’ Union dished up their own recipe this week for students on campus. However, due to “New Year, New You” mantras and gym membership increases, The Nav has decided to add a few happy-stomach veggies to recipe below. Feel free to swap out the beef for any other meat (spicy sausage is a fun twist) or eliminate meat entirely if vegetarian is more your pace. And remember: the longer it simmers, the better it tastes.
Chunky Chili (yields at least 12 servings)
- 1 lb ground beef
- 1 medium white onion, diced
- 3 cloves garlic, smashed and sliced
- 2 bell peppers, diced (any colour)
- 1 zucchini, sliced
- 1 large can diced tomatoes
- 1 jar tomato sauce
- 1 can of chick peas (optional)
- 1 can of kidney beans (black beans are cool too)
- 1 tsp cumin (optional)
- 2 tsp chili powder (not optional)
- Hot sauce (to your liking)
- Oil, salt and pepper
Add diced onion, garlic and some oil to a large pot, stirring until onion is see-through. Add seasonings, and beef. Strain and rinse beans and chick peas in colander; put to the side. Once beef is browned, add diced tomatoes and half of the tomato sauce (you can always add more, but don’t take away). Add peppers and zucchini. Cover and then simmer for 1 hour, stirring occasionally. Catch up on homework or Netflix…
Add beans. Stir, cover, simmer.
Finally, add any additional seasonings now (we recommend hot sauce), and prepare your taste buds for comfort. Serve alone, or with cheese, on a bun or rice.
PS: This recipe should work in a crock pot, in case you want to leave the house, and it freezes well! Enjoy!